The detailed formula is as follows: spices: 3g of cardamom, 2g of clove, 3g of licorice, 6g of cinnamon, 5g of star anise, 4g of kaempferia kaempferia 1 g, 4g of tsaoko, 2g of long pepper, 5g of galangal, 3g of dried tangerine peel, 5g of fennel, 6g of angelica dahurica 1 g, and 10g of Amomum villosum/kloc. 35g of red pepper, 45g of scallion, 65g of ginger, 35g of coriander15g, 35g of shallot, 50g of onion150g, 200g of vegetable oil and 20g of thirteen spices.

1. First, pour an appropriate amount of oil into the pot, add sugar, and keep stirring with low fire until the sugar in the pot melts and the color is purplish red. Then, pour clear water to make it into a sugar color and pour it out for later use.

2. Boil the water vapor in the pot, pour in the oil, add ginger, shallots, green peppers, onions, and scallions, and keep stirring with slow fire until the ingredients in the pot are browned and the taste is completely released. Remove the residue and leave the base oil.

3. Continue to add the spices mentioned above into the pot, and keep stirring with small fire to force out the fragrance in the spices!